This split pea soup recipe is a warm, comforting classic that brings together rich flavors, creamy texture, and nostalgic homemade goodness. Every bowl of this split pea soup recipe is packed with hearty vegetables, tender meat, and smoky depth that makes it perfect for cozy family meals. If you’re looking for a filling, nutritious, and satisfying dish, this split pea soup recipe will quickly become a favorite in your kitchen.
Method
Preparing the Bacon and Chicken
To start, take a large pot and place it over medium-high heat. Add the sliced bacon and sauté until the bacon becomes crispy and golden brown. The bacon will render its fat, which will add a rich, smoky flavor to the soup. Once the bacon is crispy, remove it from the pot using a slotted spoon and set it aside on a paper towel-lined plate. Leave the bacon fat in the pot as it forms the flavorful base for the next step.
Next, add one tablespoon of oil and one tablespoon of butter to the pot. Let the butter melt and blend with the bacon fat. Now, add the chopped chicken breast to the pot. Season the chicken with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook the chicken for about 4-5 minutes, stirring occasionally, until it is almost fully cooked and has a light golden color. Once done, remove the chicken from the pot and set it aside with the bacon.
Sautéing the Vegetables
With the flavorful base already in the pot, it’s time to build the vegetable layer. Add the diced onions, carrots, and celery to the pot. Stir well to coat them in the remaining fat and oils. Sauté the vegetables for around 7-8 minutes, or until they become soft and slightly caramelized. This step is essential as it brings out the natural sweetness and depth of the vegetables.
Once the vegetables are softened, add the minced garlic, garlic powder, onion powder, and bay leaves. Stir the mixture for about 30 seconds to one minute. This quick sautéing of spices enhances their flavor before combining with the liquid.
Cooking the Split Peas
Pour in the 14 cups of water into the pot and bring it to a boil. Add the Better Than Bouillon chicken base and the remaining 1 1/2 teaspoons of salt to the boiling water, stirring well to dissolve the bouillon completely. Now, add the rinsed split peas. Rinsing the peas beforehand helps remove any debris or bitterness. Reduce the heat to a simmer and let the peas cook for 25-30 minutes. You will notice the peas starting to break down and thicken the soup as they cook.
Adding the Potatoes
While the peas are simmering, take a moment to peel and dice the potatoes into 1/2-inch cubes. After the peas have simmered for around 25 minutes, add the diced potatoes to the pot. Allow them to cook for another 10 minutes. The potatoes will become tender and help give the soup its hearty, comforting texture.
Finishing the Soup
Once the potatoes are tender, return the cooked chicken and bacon to the pot. Stir them gently into the soup, allowing them to reheat and absorb the flavors. Let the soup simmer for another 2 minutes. Taste the soup and adjust the seasoning if needed, keeping in mind that the bacon and bouillon already add some saltiness.
Serving
Ladle the soup into bowls, and garnish each serving with freshly chopped parsley, a generous dollop of sour cream, and a sprinkle of smoked paprika. The smoked paprika not only adds a lovely color but also enhances the soup’s rich, smoky taste.
Necessary Tools
- Large pot
- Wooden spoon
- Chef’s knife
- Cutting board
- Measuring spoons
- Ladle
Split Pea Soup Recipe – A Bowl of Comfort
Cuisine: EuropeanDifficulty: Easy8
servings15
minutes45
minutes1
hourIngredients
3-4 strips of bacon, sliced
1 large chicken breast, chopped
1 lb green split peas, rinsed
3 medium potatoes, 1/2 inch dice
1 medium onion, diced
2 celery sticks, diced
2 medium carrots, diced
6 garlic cloves, minced
14 cups water
2 tbsp better than bouillon chicken base
1 1/2 tsp salt (more to taste)
2 dry bay leaves
2 tsp garlic powder
2 tsp onion powder
1/4 cup fresh parsley, chopped
Black pepper to taste
Smoked paprika for garnish
Sour cream
Oil and butter for cooking
Directions
- In a large pot, sauté the sliced bacon until it’s crispy. Remove the bacon and set it aside. Add 1 tbsp of oil and 1 tbsp of butter to the pot.
- Toss in the chopped chicken breast, seasoning with 1/2 tsp salt and 1/4 tsp black pepper. Cook for about 4-5 minutes, or until almost cooked through. Remove the chicken from the pot.
- Next, add onions, carrots, and celery to the pot. Sauté for 7-8 minutes until softened. Add minced garlic, onion powder, garlic powder, and bay leaves. Stir for about 30 seconds.
- Pour in the water and bring it to a boil. Stir in the better than bouillon chicken base and salt, then add the rinsed split peas. Cook for 25-30 minutes.
- While the peas cook, peel and dice the potatoes. Add them to the pot and cook for another 10 minutes.
- Return the chicken and bacon to the pot. Let it cook for another 2 minutes. Taste and season more if needed.
- Serve hot, garnished with fresh parsley, a dollop of sour cream, and a sprinkle of smoked paprika.
Notes
- Rinse the split peas thoroughly to avoid bitterness.
- Cook the bacon first to get that flavorful fat for sautéing the chicken.
- Taste the soup before adding extra salt, as the bacon and chicken base already contain salt.
Serving Suggestions
- This soup is perfect with a side of crusty bread or a warm baguette.
- Top with extra bacon bits for a crispy touch.
- Serve with a fresh garden salad for a balanced meal.
Fun Fact
Did you know that split pea soup dates back to ancient Greek and Roman times? It has always been a staple because it’s both nutritious and delicious!
Conclusion
This split pea soup recipe delivers everything you want in a comforting homemade meal: rich flavor, hearty texture, and wholesome ingredients in every bite. Whether you’re cooking for family or meal-prepping for the week, this split pea soup recipe is a timeless dish that never disappoints. Try it once, and this comforting split pea soup recipe will surely become a regular part of your home-cooked favorites.
